Emile Henry Flame Top Pizza Stone, Granite Price: $29.99 Shipping Options:: $5 Standard OR $10 Two-Day OR $20 One-Day Shipping Estimates: Ships in 1-2 business days (Friday, Oct 28 to Monday, Oct 31) + transit Condition: New
Just curious - the description says that the pizza stone is glazed “Burgundian clay” (if memory serves me right) and the “specs” and email I received said it was “granite”. I’m a little confused here. But that’s not unusual.
I think (but no promises) that “granite” refers to the only color choice this time around, not the material.
I have one of these (in another color) from a prior sale. I’m satisfied with it, but be aware that the surface is neither non-stick nor non-marring. Thin crust pizza sticks and rips frequently. A little cornmeal on the stone helps but does not eliminate the sticking problem. The stone will discolor after a couple of uses, which does not hurt its function in the oven but would seem to disqualify it for the serving tray use they pitch.
Edit - just went and looked at mine. Same size, same material (and looks very similar), but it is a different brand and cost less on Woot than this one does. So this may be of higher quality.
Let me state for the record that one should NEVER use stone for a cutting surface, EVER. Using such a hard surface will dull the sh*t out of your knives.
Only use wood or plastic cutting boards, never use anything that’s as hard or harder than steel.
Good advice! Take care of your knives, always. You’re more likely to cut yourself with a dull knife than a sharp one, and the cut with a dull one will be nastier.
Not only that, but if you end up scoring the surface of this stone with your pizza cutter (obviously not the plastic ones), at some point down the road, you’ll open the oven to find a broken pizza stone under your pizza.
OK, kids, listen up: Pay no attention to that video. That is how not to cook a pizza. It totally defeats the purpose of the stone. The reason you use a stone is to store as much heat as possible, releasing it into the crust of the pizza. This gives you the “spring” of the crust and crisps the bottom while the top cooks.
Should you decide to cook pizza the way they’re doing it in the video, you’re going to end up with burnt cheese by the time the crust browns. The biggest tip: Let the stone heat in a 550 degree oven for an hour. Here’s a link to a good recipe if you want to put that stone to good use. Works with other stones, too!
Yup. Other tips: Flour burns. Use cornmeal or semolina flour or, even better, assemble your pizza on parchment paper and slide the whole thing into the oven. (The parchment will scorch a bit, but the stone and the pizza will be fine and you won’t have burnt flour all over your oven.) And please, please, don’t put your pizza on a cold stone and then try to cook it.
